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SWEETCORN, CRAB AND CHILLI RISOTTO

This is one of those recipes I almost didn’t blog. Why? Well, it includes an ingredient that for some reason seems a little embarrassing. A bit like scrolling through my albums in front of Ed the sound recordist the other day to find ‘Ethiopique – music of the 60’s and 70’s recorded on 2 tracks in Adis Ababa’ and alighting on a Susan Boyle track I downloaded in a moment of utter despair, I fear that while searching through my larder you will find artisan dried chickpeas and three brands of cocounut milk, you will also always, but always find this: Several tins of sweetcorn. There, I’ve said it. It’s out. I like sweetcorn.

I also like pureed sweetcorn but it’s pretty hard to do in a conventional blender and always requires passing through a sieve to get a truly smooth consistency. So imagine my delight when I realized that this was yet another task my lovely loaner Thermomix could master.

So bear with me on this one. I might sound a bit odd but it’s a very comforting and tasty dish. A little note of that Chinese crab and sweetcorn thing, and the heft of a creamy Italian risotto but without the overload of butter and cheese…the sweetcorn brings a creaminess without the added fat. And it’s a lovely sunny colour.

SWEETCORN, CRAB AND CHILI RISOTTO

Ingredients

Serves 1

1 small tin of sweetcorn

1 shallot

10g butter

50g Arborio rice

20g white wine

100g chicken stock

½ red chili, finely chopped

150g white crab meat

chopped chives

salt & pepper

Method

Put the tin of sweetcorn in the Thermomix and blend speed 10/2 minutes. Check and make sure it’s very smooth. Give another blast if it isn’t. Scrape out of jug and set aside.

When the wine has almost evaporated add the stock and chili and set for 12 mins/100C/reverse stir.

Add the crab meat, and as much of the sweetcorn mix as necessary to create a creamy consistency. Heat through on 100C/reverse stir for a couple of minutes. In the last moment stir through the chives and serve in a warm bowl and try not to blush.

Non-Thermomix – blend the sweetcorn in a food processor or blender and pass through a fine sieve if you can be bothered. Then make the risotto thus:

In a heavy based pan, melt the butter and add the shallots to soften.

Add the rice and toast for a few moments.

Add the wine and allow it to absorb almost completely before adding the stock a little at a time, stirring as you go.

Add the chili half way through.

Taste and when the rice has a little bit stir through as much of the sweetcorn puree as you wish to get a creamy consistency.

Add the crab and warm through.

Lastly, add the chives and serve in a warm bowl.

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5 Comments

I think we all have our own singular tinned creamed corn food memory. I love sweet corn and crab together, classic Asian combo. I think I once I had it in an omelette in a very fancy restaurant a few years back.